Docs publish what’s up

Findings from research into the “Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli in laboratory medium and carrot juice” has been published by in the journal “Food Chemistry”. The authors of the report are Drs. Salam Ibrahim, an SAES food scientist, Hong Yang, a former SAES faculty member now at Virginia State University, and Chung Seo, co-director of the SAES’s Center for Post-Harvest Technologies at the North Carolina Research Campus. The research is a response to growing public concern for outbreaks of Escherichia coli O:157: H7 and other foodborne pathogens, and food processing industries’ search for natural food preservatives with antimicrobial qualities. The research looks into the antimicrobial potential for adding copper and lactic acid—as individual additives as well as in combination—and findings are that “These results cleanly demonstrate that a combination of lactic acid and copper produces a synergistic inhibition effect of the microbial growth.”

Posted March 5, 2008 04:14 PM

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